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5 from 1 vote

Shrimp Pasta Primavera {Gluten Free + Low-Carb & Paleo Option!}

A simple, fresh, and light primavera with blackened shrimp. Make with the pasta, or without for a low-carb or paleo meal.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 3 people
Calories: 280kcal




  • 4 ounces spaghetti of choice (for gluten free, try  Ancient Grains Quinoa pasta)
  • 1 bunch asparagus
  • 1 large carrot
  • 1 bell pepper (I used half green, half yellow)
  • 1 cup mushrooms
  • 1 cup loosely packed fresh basil (thinly sliced)
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • sea salt (to taste)
  • black pepper (to taste)
  • shaved parmesan cheese (garnish, optional)


  • Cook pasta per the package directions. Reserve 2 tablespoons pasta water when draining.
  • Add 1 teaspoon olive oil to a frying pan. After shrimp are cleaned and deveined, sprinkle with 1 teaspoon blackening seasoning. Saute shrimp for 6-8 minutes, or until they are cooked through. Set aside.
  • Prepare vegetables. I had thin asparagus, and cut it lengthwise into thinner strips. I used a julienne peeler to make the carrots long strips. Slice the peppers into long thin strips, and slice the mushrooms thinly.
  • Add vegetables to the pan the shrimp cooked in. Saute until the vegetables are hot, but still crisp. Season with salt and pepper.
  • If using pasta, mix the vegetables into the cooked pasta. Add lemon juice and 1 tablespoon olive oil to the reserved pasta water, and mix well, then pour over the pasta and vegetables.
  • If not using pasta, cut the lemon juice back to 3 teaspoons, and the olive oil to 2 teaspoons. Pour both over the vegetables.
  • Mix in sliced basil leaves.
  • Add vegetables or pasta and vegetables to plates, and top with shrimp and parmesan.


Calories: 280kcal | Carbohydrates: 41g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 212mg | Potassium: 692mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6807IU | Vitamin C: 66mg | Calcium: 101mg | Iron: 5mg